Herb Roasted Veggie Quinoa Bowl

Name: Herb Roasted Veggie Quinoa Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups vegetable broth or water; 1 bell pepper, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 1 red onion, diced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped; Feta cheese (optional); Lemon wedges

Highlighted under: Quick & Easy

I love creating vibrant meals that are not only delicious but also packed with nutrients, and this Herb Roasted Veggie Quinoa Bowl is a perfect example. Combining colorful roasted vegetables with fluffy quinoa and fresh herbs results in an eye-catching dish that satisfies both my cravings and health goals. Each bite bursts with flavor, and it's versatile enough to serve as a main or side. Plus, it's great for meal prep, making it a go-to recipe for busy weekdays.

Created by

Marley Quinn

Last updated on 2026-01-15T14:37:24.347Z

When I first made this Herb Roasted Veggie Quinoa Bowl, I was experimenting with different flavors and textures. I realized that roasting brings out the natural sweetness in vegetables, while quinoa acts as a nutritious base. The combination of herbs adds a freshness that truly elevates the dish. I often switch up the veggies based on what I have on hand, and it never fails to impress.

One little trick I've learned is to let the roasted veggies cool slightly before mixing them with the quinoa. This way, they retain their texture and don't become mushy. It adds an element of bite to the bowl that makes each serving a delightful experience.

        Why You'll Love This Recipe
        Fresh and vibrant flavors that brighten up your meal
Healthy and nutritious, packed with vitamins and fiber
Easy to customize based on your favorite veggies or leftovers

      

Cooking Quinoa Perfectly

Cooking quinoa might seem straightforward, but attention to detail makes a big difference in its texture and flavor. Rinse the quinoa thoroughly under cold water to remove its natural coating called saponin, which can impart a bitter taste. It's key to use a ratio of 1 cup of quinoa to 2 cups of vegetable broth; this ensures the grains absorb enough moisture for a fluffy result. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer gently without stirring, which helps create that light and airy texture.

Once the quinoa is finished cooking, let it sit covered for an additional five minutes. This step lets the grains relax, which enhances their fluffiness. Use a fork to fluff the quinoa, creating the ideal base for mixing in your roasted veggies. This technique not only enhances the dish's texture but also deepens its flavor since the quinoa absorbs the broth it was cooked in.

Roasting Vegetables to Perfection

Roasting vegetables is an art form that brings out their natural sweetness and provides a delightful depth of flavor. It’s best to cut the vegetables into uniform sizes, about an inch or less, to ensure they cook evenly. Preheating the oven to 400°F (200°C) creates the perfect environment for caramelization, enhancing their taste with slightly crispy edges. The vegetables should be spread in a single layer on the baking sheet to avoid steaming; overcrowding can lead to soggy veggies instead of crispy, caramelized ones.

Check your vegetables after about 15 minutes in the oven. You’re looking for tender textures and golden edges; they should be vibrant and slightly charred for optimal flavor. If you're using hearty vegetables, such as carrots or sweet potatoes, consider pre-cooking them for a few minutes in the microwave before roasting—this ensures they finish at the same time as quicker-cooking veggies like bell peppers and zucchini.

Ingredients

For the Quinoa and Vegetables

1 cup quinoa
2 cups vegetable broth or water
1 bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 red onion, diced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste

For Serving

Fresh parsley, chopped
Feta cheese (optional)
Lemon wedges

Instructions

Cook the Quinoa

Rinse the quinoa under cold water to remove bitterness. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.

Prepare the Vegetables

While the quinoa is cooking, preheat the oven to 400°F (200°C). On a large baking sheet, combine the diced bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil, sprinkle with oregano, thyme, salt, and pepper. Toss to coat evenly.

Roast the Veggies

Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.

Combine and Serve

Once the quinoa and vegetables are cooked, fluff the quinoa with a fork and mix in the roasted veggies. Serve warm, topped with chopped parsley, feta cheese, and lemon wedges if desired.

Pro Tips

Feel free to use any seasonal vegetables you have on hand. This dish can easily be made vegan by omitting the feta cheese.

Customizing Your Bowl

One of the best aspects of this Herb Roasted Veggie Quinoa Bowl is its versatility. Feel free to swap out the vegetables based on what's in season or what you have on hand. For example, adding asparagus or broccoli will bring different textures to the dish while still complementing the quinoa well. If you're looking for added protein, consider incorporating chickpeas or black beans, which blend seamlessly into the mix and boost the nutritional value.

For those avoiding dairy, you can leave out the feta cheese or substitute it with a vegan cheese option. Nutritional yeast is another great substitute, providing a cheesy flavor without the dairy. You can also add some sliced avocado or toasted nuts on top to enhance creaminess and crunch, which can elevate both the texture and flavor of the dish.

Storage and Meal Prep

This Herb Roasted Veggie Quinoa Bowl is ideal for meal prep. After preparing the quinoa and roasted vegetables, allow them to cool completely before transferring to airtight containers. Stored properly in the refrigerator, they can last for up to four days. When you're ready to eat, simply reheat in the microwave or on the stovetop with a splash of broth to add moisture back into the dish. You can also enjoy it cold as a refreshing salad, making it a flexible meal choice.

If you're planning to make a larger batch, this recipe scales up beautifully. For a crowd, double the quinoa and vegetables, keeping the same cooking methods. A larger quantity of veggies may need a few extra minutes in the oven, so check for doneness to ensure ideal caramelization. This makes it easy to prepare ahead of time for family gatherings or to portion out for easy lunches throughout the week.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes! This bowl can be made in advance. Just store the quinoa and roasted veggies separately and combine before serving.

→ What other vegetables can I use?

You can use any vegetables you like, such as broccoli, carrots, or eggplant. Just ensure they roast well.

→ Is this recipe gluten-free?

Absolutely! Quinoa is a gluten-free grain, making this dish suitable for those with gluten sensitivities.

→ How long does this keep in the fridge?

This bowl can be stored in the refrigerator for up to 3 days in an airtight container.